Chicken Stir Fry

Prep Time: 8-10 minutes | Cooking Time: 10-15 minutes | Yield: 3-4 servings

This is a very quick recipe that just requires a little marinating! If you do that step the night before or morning of, the rest is fast & easy.

I've been looking for as many recipes like this as possible for those busy work nights where you have like, I don't know, say 5 minutes to cook dinner before your hangry kicks in? haha!

In this recipe I use coconut aminos - this is a natural alternative to soy or teriyaki sauce. It is made from coconut tree sap, isn't that incredible?

INGREDIENTS:

• 3 organic chicken breasts

• 1/2 cup coconut aminos (Whole Foods or online at Amazon)

• 1/2 cup raw honey

• 1 tsp ground or finely chopped ginger

• 3 tbsp coconut oil

• 4 organic carrots

• 3 cups organic broccoli florets

• 1 package Seeds of Change Quinoa/Brown Rice (Costco/Walmart) or 1-2 cups brown rice

INSTRUCTIONS:

1. The night before or morning of, chop the chicken breasts into 1-inch square pieces. If using frozen chicken breasts, thaw first.

2. Whisk the coconut aminos, raw honey, and ginger together and pour the mixture over the chicken in a large ziplock bag. Spread all over the chicken and set aside in the refrigerator.

3. When you're ready to start cooking, heat up a pan on medium heat, put in the coconut oil and allow to melt.

4. Put the broccoli and carrots in and allow them to soften (about 3-5 min).

5. While these are cooking, add a little water to another frying pan and dump in the brown rice/quinoa mix and stir that intermittently.

6. Finally, add the chicken and pour the extra sauce in the ziplock bag in the pan as well.

7. Cook until the chicken is cooked through (about 5 minutes) or 160 degrees F.

8. Combine all of the ingredients in a bowl and enjoy!